Belgische Groentestoof (Belgian Vegetable Stew)

• 40 g Unsalted butter
• 2 medium Leek
• 3 medium Carrot
• 3 pieces Celery
• 700 g Yukon Gold potato
• 4 sprigs Fresh thyme
• 2 pieces Bay leaves
• 900 ml Vegetable stock
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 150 ml Double cream

1. Trim the leeks, then slice and rinse well to remove any grit. Peel the carrots and cut into small chunks; slice the celery. Peel the potatoes and cut into 2 cm pieces.
2. Melt the unsalted butter in a large pot over a medium heat. Add the leeks, carrots and celery with a pinch of the fine sea salt, then cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Stir in the potatoes, fresh thyme and bay leaves. Pour in the vegetable stock and bring to a gentle simmer.
4. Simmer gently for 20 to 25 minutes, stirring occasionally, until the potatoes are very tender and the broth looks slightly thickened. If you want it thicker, lightly crush a few potato pieces against the side of the pot and stir them back in.
5. Reduce the heat to low and stir in the double cream. Warm for 2 to 3 minutes without boiling, then season with the remaining fine sea salt and the black pepper. Remove the thyme sprigs and bay leaves before serving.

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